Season the chicken with the salt and pepper.
In a small bowl, make a paste with the turmeric, curry powder, and 1 tablespoon (15 ml) of the oil. Coat the chicken strips in the paste and set them aside.
Preheat the grill, electric grill, or stovetop grill pan to medium-high heat (400°F [200°C]). Spray it with cooking spray then add the chicken and cook 5 to 7 minutes per side (or 5 to 7 minutes total with a two-sided electric grill) until the chicken reaches an internal temperature of 165°F (74°C).
Fill 4 salad bowls with the lettuce and coat it with the remaining 4 tablespoons (60 ml) oil, then top with the chicken strips, blueberries, pecans, and cheese.